Carrot-coconut curry soup
Updated: Oct 5, 2020
Now say that 3-times fast; or just grab the ingredients and make this delicious dish.
There is nothing more thrilling than getting a package, right? Especially when it’s delivered right to your doorstep.
Well, my favorite package to receive is my weekly vegetable delivery box. It really brightens my day to have such a lovely “gift” waiting at my door when I return home at the end of the day.
Of course, the first thing I do when I get my veggie box is tear it open as quickly as possible and rummage through to see what I got – yup, kind of like an excited child opening a birthday present.
Then, I conjure up a little creativity and decide which combination of veggies to use for the perfect salad or soup (season-dependent) that evening.
Let me share with you one of my recent creations, a curried carrot soup.
I am obsessed with carrots, and always request a double portion in my veggie box.
Carrots are an amazing source of beta-carotene, an antioxidant that keeps our cells healthy and helps strengthens our immune system.
I also decided to use a coconut-curry blend – not only because of its winning flavor combination, but also because these ingredients have so many health-boosting properties.
Coconut helps improve nervous system function, stabilize blood sugars, and balance hormones.
My curry powder blend (based on this recipe from Meghan Telpner’s “UnDiet Cookbook”) combines a bunch of powerful spices, including:
Turmeric – a super anti-inflammatory food
Cardamom – high in antioxidants
Fennel seed – aids digestion
Mustard seed – protective against cancer
Clove – has antibacterial properties
If you’re in the mood for soup on a wintry day, give this one a try. You can also double the recipe and freeze half for another week. #mealprep
Recipe: Carrot coconut curry soup
(makes 6-8 servings)
3 tbsp coconut oil
1 small onion (red or white), chopped
1 tbsp curry powder (add an extra tsp if store-bought)
1 ¼ tsp sea salt
3 celery stalks, chopped
4 large florets cauliflower, chopped
10-12 large carrots, peeled & chopped
6 cups water, boiled
1 cup coconut cream (I like the Chaokoh brand, which comes in a carton)
½ cup cashews (optional – can leave out if there’s a sensitivity to nuts)
1. Cut all veggies to approx. the same size to ensure that everything cooks evenly.
2. You can pre-cut the carrots and store in a sealed container, filled with water, in the fridge until ready to use.
Heat a large soup pot. Add coconut oil, and wait a few minutes.
Add onion and sauté for a few minutes until slightly softened. Then, add in spices, mixing well, and sauté for another few minutes. (If you feel like the onions are burning or getting stuck, just add a few tbsp water).
Add celery, cauliflower and carrot and sauté for 3-5 minutes
Add water and coconut cream, and give a good mix to ensure all veggies and liquids are well combined.
Add the cashews, give another mix, and close the pot, turning the burner down to low heat. Cook for 30 minutes, or until the carrots can easily be cut in half.
Using an immersion blender, blend the soup until it’s completely smooth.
The final soup may be quite thick. If you wish to create a thinner soup, you can add more hot water, half a cup at a time until you reach the desired consistency.